Sensory Acceptability, Shelf Life, and Quality of Crustaceans Treated with Moringa oleifera and Green Tea Leaf Extracts versus Acetic Acid
This study was carried out to investigate the effect of leaf extracts from Moringa oleifera and green tea, as compared to acetic acid, on the sensory acceptability, shelf-life, and microbiological quality of some crustaceans, i.e. imported unpeeled shrimps (IUS), local peeled shrimps (LPS), and loca...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Assiut University
2021-04-01
|
| Series: | Journal of Advanced Veterinary Research |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/668 |